Description
A hearty and flavorful vegan and gluten-free enchilada recipe featuring a savory lentil filling and rich enchilada sauce, inspired by Elavegan.
Ingredients
Scale
- 1 tablespoon olive oil (plus more for sautéing)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- 1 ½ cups cooked brown or green lentils (canned or home-cooked)
- ½ cup vegetable broth
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper to taste
- 12 gluten-free corn tortillas
- 2 cups your favorite enchilada sauce (store-bought or homemade vegan recipe)
- 1 cup shredded vegan cheese (cheddar or Monterey Jack style work well)
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sliced avocado, vegan sour cream, lime wedges, pickled jalapeños
Instructions
- 1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- 2. Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté chopped onion until softened (5-7 mins). Add minced garlic and cook for 1 min.
- 3. Stir in cumin, chili powder, smoked paprika, and cayenne (if using). Cook for 30 secs until fragrant.
- 4. Add cooked lentils, vegetable broth, and tomato paste. Stir to combine. Simmer for 5-7 mins until slightly thickened.
- 5. Season the lentil mixture with salt and pepper to taste.
- 6. Warm gluten-free corn tortillas until pliable (stovetop, microwave, or oven).
- 7. Warm tortillas briefly in enchilada sauce. Spoon about ¼ cup lentil filling down the center and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas.
- 8. Pour remaining enchilada sauce over the rolled tortillas and sprinkle with vegan cheese.
- 9. Cover loosely with foil and bake for 20 minutes.
- 10. Remove foil and broil for 2-3 minutes until cheese is melted and lightly golden (watch carefully).
- 11. Let rest for 5-10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) covered for 15-20 minutes, or microwave for 1-2 minutes. Can also be frozen for up to 2-3 months.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: Approx. 350-400
- Sugar: Approx. 5g
- Sodium: Approx. 600mg
- Fat: Approx. 10g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 12g
- Protein: Approx. 15g